| | Directions | 1. Brush flesh side of fish with oil. Sprinkle with 2 teaspoons of the Rub.
2. Grill fish over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Remove from grill. Cover with foil; keep warm.
3. Mix vinegar, honey, mustard and 1 teaspoon Rub in small saucepan. Cook on medium heat 2 minutes. Add butter, 1 tablespoon at a time, swirling pan over heat until each tablespoon of butter is melted. (Butter must melt gradually to form a creamy sauce. If necessary, move pan off heat to keep it from getting too hot.) Stir gently until sauce is smooth and well blended. Serve sauce over fish. Test Kitchen Tip: Substitute swordfish or mahi mahi for the salmon. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1 1/2 pounds salmon fillets |
| - | | 1 teaspoon oil |
| - | | 1 tablespoon McCormick® Grill Mates® Chicken Rub |
| - | | 2 tablespoons balsamic vinegar |
| - | | 1 tablespoon honey |
| - | | 1 tablespoon Dijon mustard |
| - | | 6 tablespoons cold butter, cut into chunks |
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| | Nutrition (per serving) | Calories: 384 Calories
Fat: 24 Grams
Protein: 34 Grams
Cholesterol: 125 Milligrams
Carbohydrates: 8 Grams
Sodium: 396 Milligrams
Fiber: 0 Grams
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